Lemon Chicken Piccata

jan 0

Pan-fried chicken breast medallions get a light, fresh lemon-butter sauce with capers and parsley.

Modified from: Lemon Chicken Piccata

Added to shopping list. Go to shopping list.


Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
  2. Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
  3. Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth or half/half chicken broth and white wine. Scrape and dissolve any brown bits from the bottom of the skillet. Bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
  4. Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve. Top with lemon slices.
You might also like


A great starting point. I made the recipe as written, but it had a bit too strong of a lemon flavor. Next time I'll either add 1/8 cup lemon juice or use Meyer lemons instead as they are swe...

this was absolutley delicios, total restaurant quality. I specially loved using the chicken stock instead of extra butter, which I was hesistant to do because I didnt want it to lose that lemony...